Clean fish. Remove heads and backbones. Cut small fish into about six slices, large ones into 12 slices. Thread fish on skewers alternating with onion, rolled bacon rashers, mushrooms and bay leaves. Mix seasoning, lemon juice and fennel into the oil. Marinade skewered ingredients in this mixture for one hour. Cook under a hot grill, turning occasionally.

4 helpings

BLUSHING HADDOCK

4 portions haddock fillet

Salt and black pepper

2 tablesp oil

1 lb tomatoes, skinned and chopped

1 small onion, finely chopped

1 teasp fresh chopped basil or ½ teasp dried basil

1 tablesp chopped parsley

2 oz fresh breadcrumbs

1 oz finely-grated Cheddar cheese

Put the fillets in a lightly-greased shallow dish. Season well. In a saucepan put the oil, tomatoes, onion and basil; cover and simmer for 10 min, stirring occasionally. Sprinkle parsley over the fish, pour over the sauce. Mix breadcrumbs and cheese together and cover top of dish. Bake in oven at 180°C, 350°F, Mark 4 for 30-40 minutes.

Put the carrots, chopped onions, garlic, parsley, thyme, bay leaf, cloves, peppercorns and butter into a saucepan; just cover with water, add seasoning, bring to boil, reduce heat and simmer until vegetables are cooked. Meanwhile, cut heads from fish and clean them. Transfer vegetables and any juice to a fairly shallow fireproof dish. Lay fish over, top with onion rings, pour in vinegar and sufficient water to cover the ingredients. Cover dish with foil and bake just above centre of oven at 190°C, 375°F, Mark 5, for about 25 min, until the fish is tender. (If large fish is used, cooking time will be longer.) Remove from oven and leave to cool in liquid.

Brush fillets with oil and grill in usual way until cooked. Melt butter, stir in fennel and seasoning, put fish on warmed platter, pour sauce over and serve.

4—5 helpings

ANNE’S PLAICE

1 lb plaice fillets, cut into pieces about l^-in

Seasoned flour

3—4 oz butter

¾ pt single cream

About ¾ pt milk

1 teasp chopped young coriander leaves or parsley

A pinch of dried thyme

Chopped parsley or chopped coriander leaves for garnish

Dip the fish in seasoned flour and fry in the butter for 5 min, using a heavy pan. Shake frequently. Slowly stir in the cream, add the herbs, and sufficient milk to make a smooth sauce. As soon as the sauce is cooked (2—3 min), turn into a warmed dish, garnish and serve.

4 helpings

COLD COD SUPPER

4 cod cutlets or steaks

3 tablesp olive oil

2 tablesp tarragon or cider vinegar

1 shake garlic salt

½ bay leaf, broken into pieces

½ teasp each finely-chopped parsley, basil, lemon balm (or

any combination that appeals to you) Paprika pepper for garnish

Place cod in a shallow bowl, thoroughly mix other ingredients together, pour over fish, cover and leave to marinade for at least 2 hours. Lay buttered greaseproof paper in base of steamer. Put drained cod over and steam for 10—15 min depending on thickness of the fish. Leave to cool. Serve garnished with paprika pepper, surrounded by salad.

4 helpings

FISH CAKES

8 oz cooked white fish, skin and bone removed, flaked

8 oz mashed potatoes

1 teasp chopped parsley

1 teasp chopped chervil

Salt and pepper

½ oz butter, melted

1 egg lightly beaten

Egg and browned breadcrumbs for coating

Fat for shallow frying

Parsley sprigs

Mix fish, potatoes, herbs, seasoning and melted butter together with sufficient beaten egg to bind mixture. Divide into eight portions, form into cakes, coat in egg and breadcrumbs and fry, turning once during cooking, until golden brown. Drain and serve garnished with sprigs of parsley.